Café Brûlot

If you prepare this at the table, it is even more festiveladling flaming coffee into cups is a showstopper. Remove zest with a paring knife, avoiding any white pith.

8Servings

Ingredients

8 sugar cubes

1 small stick cinnamon

1/2 tsp. whole cloves

1/2 cup brandy or bourbon

3 cups hot, freshly brewed dark roast coffee, preferably with chicory

Preparation

Rub sugar cubes with orange and lemon zest. Place sugar cube in each of 8 demitasse cups or small mugs.

Heat cinnamon stick, orange and lemon zests, cloves and brandy together in chafing dish. Flame mixture by igniting with a long match, and carefully add hot coffee. Stir, and ladle mixture into prepared cups.

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